TASTEOFHOME.COM APRIL/MAY 2020 37
To make these pretty layered cookies,
you’ll bake three thin cakes, spread jam
between them and coat with smooth
melted chocolate.
—Shannon Sarna, South Orange, NJ
Prep: 35 min.
Bake: 10 min./batch + chilling
Makes: about 3 dozen
4 large eggs, room temperature
1 cup sugar
4 oz. almond paste,
cut into small pieces
¹₂ cup stick margarine, softened
¹₂ cup almond flour
¹₂ cup matzo cake meal
¹₂ tsp. salt
¹₂ tsp. vanilla extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
¹₄ cup seedless raspberry jam
GLAZE
1 cup dark chocolate chips
1 Tbsp. shortening
Dash salt
- Preheat oven to 375°. Line
bottoms of 3 greased 8-in. square
baking pans with parchment; grease
parchment. In a large bowl, beat eggs
and sugar until thick and lemon-
colored, 2-3 minutes. Gradually add
almond paste; mix well. Gradually
add margarine, almond flour, cake
meal, salt and vanilla.
2. Divide the batter into thirds. Tint
1 portion red and 1 portion green;
leave remaining portion plain. Spread
each portion into prepared pans.
3. Bake until a toothpick inserted in
the center comes out clean and the
edges begin to brown, 10-12 minutes.
Cool for 10 minutes before gently
removing from pans to wire racks
to cool completely.
4. Place red layer on waxed paper;
spread with 2 Tbsp. jam. Top with
plain layer and remaining jam. Add
green layer; press down gently.
5. For glaze, in a microwave, melt
chocolate chips, shortening and salt;
stir until smooth. Spread half over
green layer. Refrigerate 20 minutes
or until set. Turn over onto another
piece of waxed paper; spread
remaining glaze over red layer.
Refrigerate 20 minutes or until set.
- With a knife, trim edges. Cut into
4 rows; cut each row into 1-in. slices.
1 COOKIE 32 cal., 2g fat (1g sat. fat),
6mg chol., 21mg sod., 4g carb.
(3g sugars, 0 fiber), 1g pro.
TEST KITCHEN TIPS
- For testing purposes only, we
used Earth Balance Buttery Sticks. - These are a great dairy-free cookie,
but if you’re not keeping kosher or
avoiding dairy, you can substitute
unsalted butter for the margarine.
“Ingredients
matter and
precision is
everything.”
—SHANNON SARNA
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